These light and fluffy lemon blueberry poppy seed muffins are topped with a zingy lime glaze. They take just 20 minutes to make and are a perfect treat for any time of the day!
If you love lemon and poppy seed muffins, you must give this recipe a try! These soft, fluffy muffins are bursting with fresh blueberries and topped with a lime glaze for a zesty twist.
You don’t have to add the lime glaze, but it really lifts the muffins and makes them extra delicious! Blueberry and lime are a match made in heaven.
The inspiration for these delicious muffins came from “Baking from my home to yours” by Dorie Greenspan. I used the base recipe for Dorie’s lemon and poppy seed muffins and added the blueberries and the lime glaze.Β
ingredient list
- Melted butter.
- Caster sugar
- Grated zest and juice of one lemon
- 2 large eggs
- Greek yoghurt or sour cream (this is what makes the muffins so tender)
- vanilla extract
- plain (all-purpose) flour
- baking powder
- bicarbonate of soda
- a little salt to bring out the flavours
- poppy seeds
- fresh or frozen blueberries. If you’re using frozen berries, you don’t need to defrost them.
- Icing sugar and lime juice for the glaze.
EQUIPMENT LIST
- A 12 hole muffin tin
- 12 muffin cases
how to make perfect light and fluffy muffins
- Make sure your eggs and yoghurt/sour cream are at room temperature before you start baking.
- Don’t over mix the ingredients or you’ll end up with tough muffins. A light touch is required! Lumpy batter – soft, tender muffins!
how long will these muffins keep for?
These muffins are best eaten on the day they are baked, but they will still taste just as good after a day or two.
You can also freeze the muffins for up to 3 months.
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Lemon Blueberry Poppy Seed Muffins
These light and fluffy Lemon blueberry poppy seed muffins are topped with a zingy lime glaze. They take just 20 minutes to make and are a perfect treat for any time of the day!
Ingredients
- 115g unsalted butter, melted and cooled
- 150g caster/super fine sugar
- Grated Zest & Juice of 1 Large Lemon
- 300g Plain (all-purpose) Flour
- 2 teaspoons baking powder
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1/4 teaspoon salt
- 180ml Greek yoghurt or sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- 225g fresh or frozen (no need to defrost) Blueberries
FOR THE LIME GLAZE
- 100g icing sugar, sifted
- 1-1 1/2 tablespoons fresh lime juice
Instructions
- Preheat the oven to 200C/180Fan/400F. Line a 12 hole muffin tin with paper liners.
- Melt the butter in a small saucepan over a low heat. Once melted, set aside to cool down. In a large bowl, rub the sugar and lemon zest together with your fingertips until the sugar is moist and the fragrance of lemon strong.
- Whisk in the flour, baking powder, bicarbonate of soda and salt.
- In another large bowl or measuring jug, whisk the Greek yoghurt/sour cream, eggs, vanilla, lemon juice and melted butter together until well blended. Pour the liquid ingredients over the dry ingredients and gently and quickly stir to bring the ingredients together.
Don't worry if there are lumps - lumpy muffin batter = tender, soft muffins! Finally stir in the blueberries and poppy seeds. - Divide the muffin batter evenly into the muffin cups. Bake for 18-20 minutes, or until the tops are golden.
Cool on a wire rack completely before glazing them. - For the lime glaze, sift the icing sugar into a bowl and add just under 1 tablespoon of the lime juice. Stir with a spoon, then add enough lime juice, just a dribble at a time, to get an icing thin enough to drizzle from the tip of a spoon. Drizzle over the muffins. Now eat!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 53mgSodium: 162mgCarbohydrates: 26gFiber: 1gSugar: 24gProtein: 2g
Calories and Nutritional information is calculated by a third party application and should be used as indicative figures only.
Love this muffins Nic – gorgeous pictures too. In my recent research on the perfect lemon muffin, I believe there is a rare baking blog which does not have their own take on these muffins of Dorie’s! I must make them again – lemon muffins are virtually health food, right?! π
Exactly Jo..well that was my excuse for scoffing three today! π I love this recipe, it’s very adaptable π
I always say yes to lemon & blueberries!!! π
They are perfect together aren’t they? π
Boy are we like minded! My copy of BFMHTY is starting to get a little worn at the seams. I sure hope it does not fall apart! I just made the caramel ganache from the chestnut cake recipe and put it on the birthday chocolate cake, and let me tell you, that ganache is the most delicious, complex thing I have ever made. If you have not tried it, I strongly suggest you find an excuse to put it on a cake. Yum Yum!!! (I will blog about it this week, so you will see what I am talking about).… Read more »
Those muffins look yummy and moreish π
Maria
x
Thanks Maria π x
Ooh, I love the look of all that sticky, gooey blueberry in the middle!
What a great combination! These look SO good!
Absolutely! I love blueberries π
Thank you atasteofmadness π
I’ve made these same muffins, sans the blueberries and they are so freaking amazing. Blueberries could only make them even happier. And props to you for going the extra step with the glaze; I just scarf up the muffins hot out of the pan!
I’m so into blueberries right now I could scoff all of these!
I love blueberries too π Thank you for visiting x
Hi Heather, they are pretty irresistible warm from the oven aren’t they! The glaze definitely adds something special xx
Your muffins look delicious π
So cute and stuffed with blueberries!!!
Cheers
CCU
Oh, I love this cookbook, too! I must make these for my daughter! She loves her poppyseed muffins π
Thank you CCU π
Oh yummy! Amazing combo!! And I love the addition of the lime glaze… the more citrus the better π
These look so amazing and I just happen to have fresh blueberries waiting to be transformed π
Hi Sandra, thanks for visiting π Hope you enjoy the muffins if you make them π
[…] via Lemon Blueberry Poppy Seed Muffins with Lime Glaze […]
Recently made and they were delicious! Soft and fluffy full of flavour and a good size. I baked for 19 minutes but checked and rotated muffin tray at 17 minutes for even baking. It wonβt be long until another batch are in my oven! Thank you for sharing another successful bake. ππ
Hi Deborah, I’m so happy to hear you liked the recipe! Thank you so much for letting me know π